/ Source: The Associated Press
A luxury hotel in Bangkok charged $25,000 a head Saturday for this 10-course menu prepared by six world-class chefs and featuring some of the world’s rarest wines. Here are the courses and wines that were served:
First course:
- Creme brulee of foie gras with Tonga beans
- 1990 Louis Roederer Cristal
- chef: Alain Soliveres from Taillevent in Paris, France
Second course:
- Tartare of Kobe beef with Imperial Beluga caviar and Belon oysters
- 1995 Krug Clos du Mesnil
- chef: Antoine Westermann from Le Buerhiesel in Strasbourg, France
Third course:
- Mousseline of “pattes rouges” crayfish with morel mushroom infusion
- 2000 Corton-Charlemagne, Domaine Jean François Coche-Dury
- chef: Alain Soliveres from Taillevent
Fourth course:
- “Tarte fine” with scallops and black truffles
- 1996 Le Montrachet, Domaine de la Romanee-Conti
- chef: Antoine Westermann from Le Buerhiesel
Fifth course:
- Brittany Lobster “Osso Bucco”
- 1985 Romanee-Conti, Domaine de la Romanee-Conti
- chef: Jean-Michel Lorain from La Cote Saint Jacques in Joigny, France
Sixth course:
- Ravioli with guinea fowl and burrata cheese with a veal and truffle sauce
- 1961 Chateau Palmer
- chef: Annie Feolde from Enoteca Pinchiorri in Florence, Italy
Seventh course:
- Saddle of lamb “Leonel”
- 1959 Chateau Mouton Rothschild
- chef: Marc Meneau from L’Esperance in Vezelay, France
Eighth course:
- Sorbet “Dom Perignon”
- Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
- 1961 Chateau Haut-Brion
- chef: Heinz Winkler from Residenz Heinz Winkler in Aschau, Germany
Ninth course:
- Veal cheeks with Perigord truffles
- 1955 Chateau Latour
- chef: Heinz Winkler from Residenz Heinz Winkler
Tenth course:
- Imperial gingerbread pyramid with caramel and salted butter ice-cream
- 1967 Chateau d’Yquem
- chef: Jean-Michel Lorain from La Cote Saint Jacques